For variety's sake, my theory is that sometimes it's worth messing with the classics. So one evening, with a ripe avocado on hand, I decided to see if avocado pasta could be a thing. It seemed like a stretch ... but it worked! Further, the natural fats in the avocado created a silkier noodle. I continued tweaking until I got a lovely, pale green, melt-in-your mouth final product.